On Thu, 20 Nov 2008 05:20:08 -0500, Van wrote in post :
> :

> "Gregory Morrow" > wrote in message
> m...
>>
>> http://www.nytimes.com/2008/11/19/di...ravy.html?_r=1
>>
>> November 19, 2008
>>
>> Flavorful Gravy Makes Thanksgiving
>>>
>> FOR THE TURKEY STOCK:
>>
>> 4 tablespoons butter, more if necessary for gravy, and for seasoning
>> (option
>> al)
>> 6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to
>> make
>> about 6 pounds
>> Salt and black pepper
>> 1 medium onion, peeled and stuck with 3 cloves
>> 3 large carrots, peeled and cut into large chunks
>> 3 stalks celery with leaves, trimmed and cut into large chunks
>> 2 bay leaves
>> 12 black peppercorn
>> 1 cup white wine, Madeira, vermouth, dry sherry or water
>>
>> FOR THE GRAVY:
>>
>> 12 tablespoons ( 3/4 cup) all-purpose flour
>> Salt and black pepper.
>>
>
>> Yield: 3 quarts, about 20 servings.
>
> How do you get 3 quarts of gravy from ONE cup of liquid?
> Am I missing something here??

You missed:
2. ... Add cold water just to cover, ...


--
Tim C.